Posts from the ‘Appetizers’ Category

Dec 27

HOLIDAY LEFTOVERS TURN INTO PARTY CANAPES

Normally this week’s post would deal with leftovers but there are two posts on leftovers currently active and lots more in the archives. To access them click List of Contents, then pick the subject you want, click the title and you will link to the article. Or choose Nov. Dec. or Jan. of any year from the drop-down menu located in the right margin on any bog page.

With all this information available, I’ll turn my attention to this week which is rather unique in itself. The hustle and bustle, the seasonal rush and ‘official’ parties, even the BIG day with its feast, are all past. The pressure and stress are gone but we’re still in holiday mode because New Year’s is coming up. It’s the perfect time to make good on all those promises to “Get together over the holidays.” I’m not thinking of serious entertaining, a party or dinner, but there’s nothing like sharing an hour or two with old friends over a glass of wine.

Whether we have time to plan these gatherings or they’re impromptu we want whatever we serve our guests to be welcoming and well received, but we’re shopped out, tired of cooking, with a refrigerator full of leftovers and no desire to add more. The solution is to use some of the leftovers and/or pantry items, but what and how to do it quickly is the question.

To give some answers I’ve collected suggestions from a book I’m writing on appetizers. It’s led to the longest post I’ve ever done or may ever do, but there are so many ideas, and I want you to have lots to work with, including ways to use excess bread or make substitutes for crackers and chips.

This is the time to “think outside the box” because many recipe solutions can include those forgotten, but age defiant items hiding in the back of the cupboard, the can of anchovies or jar of artichoke hearts. Several are based on products usually in stock, especially when preparing event dinners, different cheeses, packages of shredded cheese, olives and herbs but mainly things just regularly on hand like ketchup, mustard and mayonnaise. Most don’t require more than one ingredient that may need to be purchased. They’re all totally “doable” on quick notice. On the other hand if you anticipate an impromptu occasion, picking up a few things in advance helps, cream cheese, sun dried tomatoes or a jar of tapenade for instance. The old Boy Scout code—

Let’s start with cracker substitutes then move on to the contents of a platter for guests, starting with things to use the crackers. Finally we can look at self-contained platter fillers like bruschetta. I list 7 varieties of bruschetta at the end of this post, so read on—

Have no crackers? Don’t as the Brits say “go crackers.” There are other ways to provide things to hold a dip or spread, that will win you raves, even if you couldn’t get to the store. For the diet conscious, sliced apples, wiped with lemon water to prevent browning, and peeled, sliced jicama, which stays crisp and doesn’t brown, are nice, fresh alternatives.
1) Flour tortillas, and pita breads (the latter opened to make two circles), cut in wedges, sprayed lightly with oil and sprinkled with lemon pepper, onion powder, garlic powder, or any similar seasoning of your choice, and dusted with paprika, for color, then baked on a foil lined cookie sheet, at 350deg. for 8-10min .make wonderful presentations, and really add taste, especially if the tortillas are tomato or spinach, and the pitas are wheat or flavored.

2) Don’t forget bread either. There are really good “party loaves” in the market, usually found near the Deli counter. If you are planning ahead, they keep well frozen and served by themselves or cut and toasted, depending on the use, they can really enhance flavor.
3) You can also make your own. My personal favorite is real Jewish rye, thin sliced, cut into bite size, and lightly toasted. Slices of French or Italian bread, can also be treated the same. Plain loaf slices can be rolled and cut into triangles, sprayed with cooking spray and baked at 350 deg. for 5-8 min Bagels, sliced and toasted are good too.
4) All of the above suggestions keep for about a month in air-tight containers, so make lots at a time and have them on hand!

Actually, nothing is more acceptable than a gourmet cheese platter, and many are now available in the supermarket. It’s eye-catching, fresh, looks tempting, and stays that way. Different cheeses left over from an earlier occasion, can be trimmed neatly, or cubed and presented, grouped, on a platter. If too little to use that way, consider using the leftovers in a spread or in small cubes with leftover cubed ham on a toothpicks. Mild cheeses, like Brie and Gruyere can be presented this way with cubes of turkey. To dress up the little kabobs, add a cherry, some raisins or craisins and perhaps a dip such as this with the herb addition suitable to the meat.

Easy Dip: Add 1 envelope beef bouillon dissolved in ¼ cup water and the dip stands on its own.
½ cup cream cheese
½ cup sour cream or plain yogurt
¼ tsp. each onion and garlic powder
1 tsp. strong herb and/or spice of choice or 1 ½ tsp. spicy brown mustard
Mix well or blend until smooth. Chill before serving.

Another solution for ham is to pair cubes with canned pineapple chunks on toothpicks. It can also be paired with slices or chunks of dill pickle—Kosher please—or melon. An easy appetizer, if you’re going to shop, uses deli ham, from smoked turkey to real Prosciutto Crudo, suit your taste and budget. Get it thinly sliced, not shaved, and wrap a slice around a quartered kosher dill pickle spear. Secure with 3 toothpicks and cut in thirds. Similarly, slice the melon in 1 inch wedges, remove rind wrap with the ham and cut in 1inch pieces secured with toothpicks. 4 oz. of meat should yield about 24 appetizers with pickle, and about 20 or 22 with melon, because the meat may need to overlap more. Draping a piece of real Prosciutto Crudo, or even a thin slice of high quality ham over a 2 inch wedge of melon is the classic Italian first course Prosciutto con Mellone, an ever popular, elegant offering.

Cream cheese has numerous uses in appetizer recipes. One quick, easy and tempting one is to mix it to taste with bottled horseradish and spread it on rounds, about 1/8in. thick, of Lebanon bologna. If you are not familiar with this deli meat, it’s made of beef, looks fatty, but is actually very lean, and has a smoky, salty tang that is interesting, unique and pleasant. Spread on one slice, it can be rolled, or covered with another and cut in wedges. Separated by layers of waxed paper these keep well for a day in the refrigerator. 8 slices, about 4 oz., of meat yields about l6 half rolls or 32 wedges.

Served by itself, a block of cream cheese can be a stunning appetizer with a covering of Tapenade. If you are in need of something to serve fast, open an 8oz. package of cream cheese, and spoon about 4-6oz. of tapenade, jarred or your own, diagonally over it. Serve with crackers or other spreadables. Tapenade is originally French made chiefly with capers, black olives, anchovies and lemon juice. Now it includes any of several mixtures used as dips or spreads. I chop sun-dried tomatoes, onion, olives garlic and oil. See page9 of this post. Chopped marinated mushrooms, artichoke hearts, smoked oysters or mussels can also cover the cheese, as can a spicy rather than mild chutney.

Most importantly cream cheese is the base of most spreads. Consistency can be controlled with the addition of sour cream or yogurt to convert the mixture to a dip or adjusting the amount to enable the items to stand independently. A few examples using the most frequent holiday leftovers follow.

Turkey Spread

4 oz. cream cheese
4 oz. sour cream or plain yogurt
1 cup finely diced and shredded cooked turkey or chicken
½ tsp. onion powder
½ tsp. garlic powder
1/3 cup finely chopped black olives
1 tsp. dried dill OR thyme OROR curry powder
Mix well and chill. Optionally omit cream or yogurt and use 8 oz. cream cheese. Form into small balls and roll in chopped pecans.

Olive Pate:

Mix leftover tapenade with cheese base, adjust seasonings and serve OR combine
11/2 cups pitted mixed green and black ripe olives – finely chopped
1 garlic clove – crushed
1 lemon zest finely grated
4 tsp. lemon juice
½ cup fresh bread crumbs-wheat works well
½ cup cream cheese- not low fat
Salt and pepper
Fresh parsley or lemon slices to garnish
Mix all the ingredients and combine well. A machine can be used, but use care. Over processing will result in a muddy colored paste. Place in a covered container and chill for several hours. Serve with toast rounds or toasted bread. Makes 2 cups

Ham and Cheese Pate:

This can be made from leftover turkey and ham or Deli meats.
8 oz chicken breast cooked in fine dice—substitute turkey
3 1/2 oz. cooked lean ham in fine dice
1 garlic clove finely chopped
½ cup cream cheese – low fat is fine
1 tsp. grated lime zest + to garnish
2 Tbs. lime juice
½ bunch fresh parsley – stems removed – finely chopped- substitute 2 Tbs. dried
Salt and pepper
Mix all the ingredients well in a bowl. Cover and chill for several hours. Garnish with parsley and serve. Makes about 2 cups

Bleu Cheese Spread:

Packaged salad crumbles work well here
6 oz. bleu cheese – any type Danish, Roquefort, Gorgonzola
8 oz. cream cheese
1 Tbs. Worcestershire Sauce
1 Tbs. dried minced onion
2 Tbs. White wine
Blend well, place in crock for serving and chill

Cheddar Balls
½ cup shredded cheddar cheese –commercially packaged is fine
3 oz. cream cheese
1 tsp. salt
Red pepper
1 tsp. Worcestershire sauce
1 Tbs. paprika
1 Tbs. chili powder
Combine the paprika and chili powder and set aside. Mix all the other ingredients and form into small balls. Roll the balls in the paprika-chili powder mix and chill before serving.

Ham and Cheese Balls

½ lb. cooked ham – ground
5 oz. cream cheese
2 Tbs. Worcestershire sauce
1 Tbs. Ketchup
1/8 tsp. red pepper
1 tsp. lemon juice
½ tsp. salt
Minced chives, finely ground toasted nuts or finely grated sharp cheese
Combine the first 7 ingredients, and shape into meatball sized balls. Roll in optional choice of the last ingredient. Chill until very firm before serving.

Italian Stuffed Tomatoes
24 cherry tomatoes – tops sliced off and seeds carefully removed
2 cups whipped cottage cheese or soft cream cheese
1 Tbs. dried basil
1 Tbs. dried oregano
1 Tbs. garlic powder
Salt & pepper
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Mix cheese and spices and chill for a few hours to allow flavors to meld. Stuff tomatoes and top each with a caper.

Mayonnaise is also useful in creating on-the-spot spreads

Deviled Ham:

Shredded leftover ham works here simply adjust seasonings
1 can deviled ham
1 Tbs. Dijon mustard
¼ cup mayonnaise
2 tsp. India relish— or finely chopped sweet pickles
Mix all ingredients and chill. Makes 1 cup
NOTE: This mixture can also be used to stuff cherry tomatoes or lightly boiled mushroom caps.

Pimento Spread
8 oz. shredded cheddar cheese
½ cup mayonnaise
1 tsp. Dijon mustard
1 tsp. Worcestershire sauce
(1) 2 oz. jar pimentos drained and chopped- liquid reserved-or 2 jarred red peppers
3-4 seeded, chopped jalapeños – depending on taste
Mix all ingredients with a spoon until just chunky for a spread. Add the reserved juice to liquefy if desired as dip. Chill. Makes 1 ½ cups

Then there are the normal pantry supplies that can ride to the rescue or that item you never did find a use for.
Tuna Spread:
(1) can 6 ½ oz. solid white tuna in water – drained
1 cup sour cream
3 Tbs. finely chopped celery
2 Tbs. chopped pimento-or jarred red pepper
1 tsp. Worcestershire sauce
3 drops Tabasco
1 Tbs. chopped fresh parsley-or 1 tsp. dried
Stir to combine all ingredients. Chill well. Garnish with fresh parsley. Makes 1 ½ cups.

Deviled Egg Dip:

A simple dip to make from in house items is actually an old family favorite and can do triple duty as a sandwich spread or dressing for a wedge of lettuce. This is a “to taste” recipe rather than an exact one, but the rigid rule to success is that the whites are chopped alone, and the yokes crumbled into the mixture at the end of mixing.
4 hard boiled large eggs – whites finely chopped – yokes reserved
¼ cup mayonnaise
1 Tbs. Spicy Brown Mustard (or more to taste)
¼ tsp. Red Pepper – or to taste
Mix everything but the yokes. Then crumble them in. Mixture will be stiff, but will become more liquid as the flavors meld. Refrigerate at least one hour, adjust seasoning before serving. Makes 1 cup. (Note-Excellent with potato chips)

Baked Bean Sandwiches
(1) 15 oz. can Boston baked beans
2 Tbs. ketchup
1 Tbs. spicy brown mustard
1 Tbs. horseradish
½ lb. loaf of Jewish Rye bread sliced thin
Bake the beans until still soft but with little sauce. Mash them with the ketchup, mustard and horseradish, adjusting the taste as you do so. Spread the mixture on one side of half the bread slices and top with the other half. Cut each sandwich into 3 or 4 finger sandwiches. Can be made ahead and refrigerated, covered in plastic wrap, for 1 week, or frozen for 1 month, at this point. Broil until golden on both sides and bubbling. Serve at once.

Hot Dogs in Cumberland Sauce:

1 lb. pkg. hot dogs – any type
(1) 12 oz. jar red current jelly
¼ cup Dijon or spicy brown mustard
Red pepper flakes or Tabasco to taste
Divide the hot dogs in 6 pieces each. Over medium heat, melt the jelly and mustard together and stir until completely dissolved and combined. Add the hot dog pieces and reduce heat, cook until hot dogs are puffy, @ 5 min. Add hot pepper to taste. Keep hot while serving. Have a cup of toothpicks on the side and some cocktail napkins. Makes 48 pieces

Anchovy Cheese Rolls:
12 slices white bread – crusts removed
6 oz. cream cheese – softened
(2) 3 oz. cans anchovy fillets
Flatten bread with a rolling pin. Spread with the cheese and cut each slice in half. Roll each piece around a piece of anchovy. Fasten with toothpicks and broil 5 min, until brown.

Some items stored in the freezer can help too

Spinach Porcupines:
(1) 10 oz. package frozen chopped spinach-thawed and drained
½ cup finely chopped onion
1 egg beaten
2 Tbs. melted butter + 2 teaspoons
1/3 cup fine bread crumbs
2 Tbs. pine nuts
2 Tbs. grated Parmesan
1 tsp. garlic powder
1 tsp. powdered ginger
½ tsp. ground nutmeg
Dash of pepper
Salt to taste
Mix the spinach, egg, onion butter and breadcrumbs together. Add the seasonings and pine nuts and incorporate well. Shape into equal balls about 1 inch diameter each and place on an ungreased cookie sheet. Bake in a preheated 350 degree oven for about 20 min. or until cooked through and firm. Serve warm with toothpicks.

Zucchini Squares:

3 cups thinly sliced, unpeeled zucchini- a 1 lb. bag of frozen, thawed and drained will do
1 cup Bisquick
½ cup onion chopped
½ tsp. salt
2 Tbs. chopped parsley
1 tsp. dried marjoram or dried oregano
2 cloves garlic mashed
½ tsp. pepper
1/3 cup oil
4 eggs beaten
Mix all the ingredients together and spread in a 13 x 9 x2 inch greased pan. Bake at 350 degrees for 25 min. or until brown. Cut into 1 x2 inch pieces.

Here’s an idea for those who serve beef over the holidays

Beef Tomato Skewers:
1 lb. Deli roast beef sliced ¼ inch thick or leftover roast, even pot roast
½ cup Italian dressing – separated into 2 equal portions
(2) 14oz cans artichoke hearts drained and quartered
1 pint basket cherry tomatoes
(1) 6 oz. can pitted ripe olives – drained
Marinate beef in ¼ cup dressing for several hours. Marinate the vegetables for the same time in the other ¼ cup dressing. Drain the beef, roll up the slices and cut each in ¾ inch pinwheels or chunks if using leftovers. Drain the vegetables and alternately thread one of each with one beef pinwheel or chunk on 4 inch skewers or toothpicks. Makes 48 pieces.

Finally there’s Bruschetta, the ultimate way to use up odds and ends on leftover artesian bread. It’s angled slices of stale Italian bread, cut ¾ to 1 inch thick, lightly oiled and rubbed with garlic on one side and browned in the oven, (350degs for 10 min.) which can support a great variety of toppings, and once browned, depending on the topping, may or may not be returned to the oven. Some suggested toppings are listed below, but there are endless ways to make it. Let your imagination truly be your guide—

First a Note: Actually, substitute a thinly sliced French loaf for Italian, keep or change the garlic, substitute and/or add mustard etc. and change the cheese, it can become a canapé, but watch out – serve at once while hot!

1) Chopped fresh tomatoes, drizzled with olive oil, sprinkled with salt and pepper to taste and fresh, or dried herbs-basil, parsley, thyme or oregano, topped with a slice of fresh mozzarella, crumbled feta or slivers of Parmigianino-Romano. If substituting canned diced tomatoes, drain them very well and limit the oil.
2) Spread the toasted bread with pesto add slices of fresh mushrooms, or sautéed ones and /or karmelized onions or thin slices of tomato and top with slivers of brie, Fontana, gruyere or camembert. This can be served as is, or briefly run under the broiler.
3) Go veggie! Saute chopped onions and peppers in a little olive oil (This actually can be done by placing them with the oil, just enough to coat, seasoned with lemon pepper to taste, in the microwave on high, allowing 2 min. per cup) top with chopped bits of oil cured sun-dried tomatoes and / or a choice of cheese. Do not allow to stand long.
4) Try Mexican! Replace the tomatoes with drained salsa and top with cheddar and fresh cilantro. Add a bit of cumin and coriander to taste during cooking. (Optional) Can be run under the broiler, or served at room temperature, but again do not allow to stand long.
5) For seafood lovers, make a Lamaise dressing of one part ketchup to three parts mayonnaise, add mace to taste. Spread it on the toasted bread and top with shrimp, whole or chopped, crab or lobster interspersed with julienne curly leaf lettuce or spinach. Great for leftover shrimp rings.

6) Be elegant and top the bruschetta with thinly sliced smoked salmon and / or caviar decorated with a sprig of fresh dill. Optionally, a thin spread of cream cheese on the toast would mute the salty taste, for those who don’t care for it. This, especially, makes an excellent first course, as, in fact, do several of the suggestions above.

7) Tapenades make excellent bruschetta toppings, especially over a spreading of cream cheese. Olive and sun-dried tomato tapenades are now sold in the relish aisle of most markets and keep refrigerated for 2-3 weeks However, because the variety is limited, and they are usually sold only in small jars, it’s really better, and so easy, to make your own, especially if you’re planning on guests, and can do it ahead. A tapenade is simply a combination of any of several ingredients, marinated in olive oil to meld the flavors. Possibilities are: sliced olives, black and/ or green, chopped onion, chopped garlic, chopped peppers red and / or green, fresh and / or roasted, sweet and/ or hot (very little of the latter) slivered pimento, capers, chopped sun-dried tomatoes if oil cured, use some of the oil in the marinade, even ones re-hydrated in water are good and I find a bit of the tomato water softens the oiliness of the marinade. I’ve had tapenade with anchovies, or smoked oysters added at serving time. Just about anything goes so long and proportions are to taste. I would suggest starting with the olives, which come pre-sliced in cans, think tomatoes, onions, garlic and go from there.

Dec 16

Sep 27

APPLE RECIPES FOR EACH COURSE

Apples are as much a part of autumn as the falling leaves and just as visible, raw in produce displays, candied on sticks, baked in pastry and pressed into cider, they’re everywhere. The focus and recipe concentration is on desserts and sweets, but apples are so much more. Last year, I wrote two posts on the subject. The first on Oct. 26, contained suggested dishes for serving apples in other courses of a meal. The second on Nov. 2, is a nod to the seasonal trend and gives recipes for unusual apple desserts. This week’s post continues that thought by offering unique ways to prepare apples for serving throughout meals.

First let’s look at some ways to add apples to other foods as an accent.

Apple Coleslaw: Add 1 cup diced apples to each 2 cups cabbage and proceed as normal
Corn Muffins: Add ¼ cup diced apples to 1 box mix or batter for an 8 x 8 inch pan. Sprinkle sugar and cinnamon over the top before baking.
Apple Compote: This can be used in many ways; as a topping for ice cream, for a slice of cake, for pancakes with a pat of butter, for waffles with ice cream or whipped cream; as a filling for rolled tacos or puff pastry; mixed with bread cubes or crumbs as a filling for rolled pork, stuffed pork chops or poultry; mixed into cereal, optionally with milk or cream, served cold or hot as a breakfast dish or dessert. (Recipe at the end of this post.*)

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Now onto the RECIPES:

Apple-Pepper Relish:

Yield 1 pint
2 bell peppers-1 red and 1 green- cored and seeded
2 large onions-peeled and quartered
3 tart cooking apples- peeled, cored and halved
1 cup sugar
1 Tbs. lemon zest
1/3 cup lemon juice
1 tsp. salt
Process apples, peppers and onions to a rough chop. Add zest and juice, bring to a boil and add zest, sugar and salt. Simmer 20 min. or until mix is thick as honey. Cool, seal in glass jars and store chilled.

Pickled Apples:

Yield 1 quart
4 ½ lb. cooking apples-pared, cored and quartered
3 lb. sugar
¾ quart cider vinegar
¾ pint water
1 Tbs. EACH broken cinnamon sticks and whole cloves
Mix water, vinegar and sugar. Cover apples and let stand overnight. Drain, add spices to fluid and heat slowly to a boil. When clear add apples and boil until tender, then place apples in jars and boil juice down a bit. Pour hot syrup over apples, cool, seal jars and store chilled.

Apple Ketchup:

Yield 1 quart
6 tart apples, peeled, cored and quartered. Cover with water and simmer until soft; process to a
pulp. To each pint pulp add 1 grated onion, ½ cup sugar, 1 tsp. salt, 1 tsp. cinnamon, ½ tsp. mustard and ½ tsp. ground cloves. Bring to a boil, simmer 1 hr. Pour into glass jars, cool, seal and store in a cool place.

Scalloped Apples with Cheese:

Serves 6
4 apples-pared, cored and sliced
¾ cup fine breadcrumbs
2 cups shredded sharp cheese
2 Tbs. butter
milk
Salt to taste
½ tsp. melted butter
Line a greased baking dish with ¼ breadcrumbs, cover with about 1 apple sliced, ½ cup cheese and a sprinkle of salt. Repeat layering until ingredients are used. Pour over milk to cover and top with ½ cup breadcrumbs tossed with melted butter. Bake at 350 deg. until apples are soft, about 30 min.

Sautéed Onions and Apples:

Serves 4-6
2 Tbs. butter
2 Tbs. oil
4 cups onions- sliced
4 cups apples-quartered
2 Tbs. sugar
1 Tbs. salt
Melt butter in oil in a sauté pan, add apples and onions, cover and steam about 10 min. stirring occasionally, until onions are soft and apples tender. Add sugar and salt to taste. Serve hot, excellent with roasts and chops.

Apple-Pork Casserole:

Serves 6
6 medium cooking apples-peeled, cored and sliced
2 cups diced, cooked pork-dark meat chicken or turkey are acceptable
1/3 cup water
1/3 cup packed brown sugar
½ tsp. salt
1/3 cup fresh breadcrumbs
Cook apples in water, covered until soft. Place pork in the bottom of a casserole, add ½ the salt and ½ the apples. Repeat layer and top with breadcrumbs, bake in a 375 deg. oven for 30 min. until bubbling. Serve hot.

Liver and Apples:

Serves 6
1 lb. beef liver thinly sliced
2 large tart apples-peeled, cored and diced
1 medium onion-chopped
Salt and pepper
6 slices bacon – diced
½ cup water
Rinse liver and pat dry, place in a greased casserole. Cover with apples, onion and seasoning, top with bacon and pour water over. Bake, covered, at 350 deg. 1 hr. 10 min. Remove cover and bake 20 min. more to crisp bacon. Serve hot.

Apple-Cinnamon Buns

-This is a take on Roly-Poly, an old-fashioned dessert. The buns can be topped with sugar or frosting and served for breakfast or a snack.
1 loaf frozen bread dough
1 cup diced apple
½ cup raisins
½ cup sugar
¼ cup packed brown sugar
1 tsp. cinnamon
Melted butter
Follow directions to thaw the bread dough and for 1^st rising. Roll dough to a ¼ inch thick rectangle, and sprinkle with the next 5 ingredients, leaving a 1 inch margin. Roll jellyroll style, cut in 1 ½ inch slices and place in a greased pan, sides barely touching, for 2^nd rising. Brush tops with melted butter before baking and bake as directed on package.

*Apple Compote:

Yield 3 cups—A multi-use recipe. It’s useful in desserts as an ingredient, but can be served as alone as a fruit course, as an accompaniment to meat or as a dessert with whipped or ice cream. A few tablespoons can be stirred into hot or cold cereal.
6 large cooking apples –Golden (NOT Red) Delicious, Granny Smith, Rome etc.
1 cup water
¼ cup sugar
1 Tbs. lemon juice
¼ cup raisins—optional
¼ tsp. cinnamon—optional
¼ cup chopped toasted walnuts-for optional garnish
Peel, core and dice apples in ½ inch chunks. Bring sugar and water to a boil; add apples, raisins and juice. Cook until fruit is tender but not mushy. Taste if more sugar is needed, add cinnamon if desired. Serve warm or chilled, topped with nuts if desired.

Sep 20

FREEZING LATE SUMMER PRODUCE-PART II-RECIPES

Last week’s post was about freezing some items from late summer’s abundant produce to enjoy in the coming months. This is not the same as ‘stocking up’ for winter. Most of us have neither the time or space for such a big task. This is about preserving some mementos to remind us of warm, sunny days during cold snowy ones. I find them especially comforting and refreshing as accents in, or accompaniments to other dishes in meals during the heart of winter following the beginning of the New Year.

I promised recipes to show them off in this posting, but I think it might be useful to repeat the basics of the advice I gave last week for prepping the foods before I start relating the recipes. I would recommend anyone about to freeze foods to read the entire posting for Sept. 13, 2018 as well. Please remember, I’m focused on late summer produce here, but the direction can apply to any similar items. For example, freezing snap pea pods and Italian beans is the same procedure as that for green beans.

“Still, not all of the produce so plentiful in the early fall is suitable for freezing. The best way for the home cook to tell is to check the glass cases in the supermarkets. If an item isn’t there, it doesn’t commercially flash-freeze well and won’t survive the slower domestic process. This particularly applies to things with high water content and soft flesh, tomatoes, plums and eggplant for example. The frozen water content forms crystals which attach to the other frozen elements in their make-up, thaw faster and drain the item of its juice and flavor, leaving a deflated, pulpy mass. These items are better canned, or for tomatoes, optionally, dehydrated, allowing the juices to remain or dry in the flesh, retaining flavor

There are a few tips to simulate the commercial flash-freezing process which help to assure a good result. The difference between treatment of the 4 items discussed here is noted at each step. Of course, they should be cleaned and prepped first; the beans trimmed, any strings removed, the corn husked and silk brushed off, the peaches washed, stems removed, zucchini ends trimmed.

For corn and peaches bring a pot of water to a boil, for beans use a skillet.
1) Immerse the beans only until they turn bright green (blanched) about10-15 sec.
2) Dip the peaches about 10-30 sec. until the skins will peel easily
3) Cook the corn on cob about 4 min. until just beginning to tenderize.
Immediately run cold water over the produce to stop the cooking
Spread a counter top with paper towels
1) Lay the beans and corn cobs out, separated, to dry
2) Using a sharp knife, peel the skin off the peaches. Do not allow to dry. Start freezing prep.
Cover cookie sheets with waxed paper
1) Spread the beans out separately on the cookie sheet and freeze
2) Brace the bottom of each corn cob in the center of a tube pan. Using a sharp knife, slice off the kernels, letting them fall into the pan. Spread them evenly over the lined sheet and freeze.
3) Slice the peaches, about 4 per half, directly onto the lined sheet, not overlapping, and freeze.

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Freeze the produce according to your freezer’s rate, usually between 40-60 min. The Sept.13^th post includes directions for packaging and cooking as well.

RECIPES

GREEN BEANS

Ham and Beans au Gratin: Serves 4
1 lb. beans
8 slices Deli ham – custom cut 1/16 to 3/8 of an inch thick
½ cup grated sharp cheese
2 cups milk
4 Tbs. butter
4 Tbs. flour
¼ tsp. garlic powder
Salt& pepper
Paprika and dried parsley for garnish
1 envelope chicken bouillon granules –optional
Parboil the beans until crisp tender, about 8 min. Shock under cold water and drain well. Divide the beans into 8 piles of about 10 beans each, and wrap each bundle in a slice of ham. Place bundles in a greased dish, seam side down. Make a simple cream sauce by heating the butter in a saucepan until it foams, Add the flour and stir to a smooth paste. Quickly add the milk, return to medium heat and stir constantly until sauce becomes smooth and thick, about 3 min. Add seasonings; pour the sauce over the bean-ham bundles and top with the cheese and garnish. Bake at 350 deg. until bubbly and cheese melts and browns slightly, about 15 min. Serve hot at once. Tip: plate with a spatula, taking care to serve the bundles intact.

Green Beans with Soy Mushrooms: Serves 4-6
1 lb. whole green beans-cooked to tender and hot
4 oz. mushrooms-caps, caps with stems or sliced
½ tsp. butter-melted
Soy sauce to taste
Toss mushrooms in butter and bake in a 300 deg. oven until they release their juice. Add soy sauce and bake about 3 min. more. Serve over hot beans.

Chow Tao: Serves 4
1 ½ lb. whole green beans
½ lb. thinly sliced pork
1 Tbs. oil
1 tsp. chopped fresh ginger
Salt and pepper
Soy sauce
Heat a wok or sauté pan on medium, brown pork with ginger in oil until golden, add beans and soy sauce cook, 10 min. longer or until beans are tender Season with salt and pepper, drizzle optionally, with more soy. Let flavors blend 1-2 min. before serving..

CORN

Corn Salad: Serves 4
2 cups corn kernels-thawed and parboiled-see directions above
½ a jarred fire-roasted red pepper- in thin strips about ½ inch long
2 scallions-white and light green portions only, sliced thin
1/3 of a green bell pepper –finely diced
1/3 cup light vinaigrette
4 medium tomatoes seeds hollowed out or 4 Roma tomatoes, halved lengthwise and seeds removed.
Mix the vegetables, toss with the dressing, fill the tomatoes and chill before serving.

Bean Salad with Corn: Serves 2
(1) 15 oz. can pinto or pink kidney beans-drained and rinsed
5-7 grape tomatoes-halved OR 1 large jarred roasted red bell pepper julienned
½ cup corn kernels
Cider vinaigrette
Romaine or other green lettuce
Line plates with lettuce leaves. Toss beans with tomatoes or pepper strips and place on lettuce. Top with corn and drizzle with vinaigrette.

Arugula and Liver Salad with Corn: Serves 4-From French Bistro Cooking by John Varnom
2 Tbs. butter
4½ Tbs. walnut oil
2/3 cup corn
8 chicken livers
1 small head frisee lettuce or green leaf lettuce
1 small head of arugulia
4 ½ Tbs. balsamic vinaigrette
Arrange lettuces on the plates. Saute the livers in the butter and oil, over high heat, for 3 min. per side. Add corn and remove pan from the heat. Place 2 livers on each plate and deglaze the pan with the vinaigrette. Spoon the dressing and corn over the plated livers and serve warm.

PEACHES

Peach Salsa; Yield 3 cups
2 cups peaches
½ cup sliced grape tomatoes-or chopped tomato
½ green bell pepper-chopped
1 scallion-thinly sliced-white and green parts only
Generous dash garlic powder
Dash cayenne pepper
1 Tbs. chopped fresh cilantro
1 tsp. lemon juice
Salt and pepper to taste
Mix all the ingredients in a bowl and allow flavors to meld for about 20 min. Store covered and chilled for 2 days. Serve with fish, poultry and rice.

Peach Syrup Topping –Filling: Yield 1 ½ cups-Excellent over waffles, pancakes or ice cream or toasted slices of pound or angel food cake
1cup peaches
1 Tbs. butter
1/3 cup apple juice
1tsp.lemon juice
1 tsp. corn starch
Pinch powdered ginger-optional
Sugar to taste-if needed-preferably brown
1 tsp. > 1 Tbs. Brandy, rum, Madera or Triple Sec-optional—extracts may be substituted
Mix the liquids and flavorings in a cup and dissolve the corn starch. Melt the butter in a skillet over medium heat and add the peaches, gently stirring and shaking until the color brightens 1-2 min. Add the liquid and continue stirring gently until the mixture thickens and clarifies-3 min. Store extra chilled and slightly reheat to use again.

Quick Dessert Cups: Serves 6
12 wonton wrappers
2 Tbs. butter
1 ½ cups sliced or diced peaches
½ cup whipped cream or flavored yogurt
2 Tbs. all fruit spread-optional, but keeps pastry from becoming soggy if cups are preparedahead.
6 cup muffin pan
Place a wrapper diagonally in each muffin cup. Brush with butter and lay another diagonally across the first, so the 4 corners stand up in points. Brush with butter and bake in a preheated 350 deg. oven for 10 min. until golden. Cool and remove from the pan; can be done ahead. Spread a teaspoon of the jam in the bottom of each wonton cup, and divide the filling among them. Top with a dab of yogurt or whipped cream.

Don’t forget the thawed peach slices can be used by themselves scattered over ice cream, meats, in salads, mixed with winter fruits in compotes and other ways, even over cereal to brighten a dreary winter morning.

MINT SAUCE and WATERMELON PICKLE

Mint Sauce:
Per 1 bunch mint as sold in a market
Strip the leaves, and put in a saucepan. Cover with cider vinegar. If vinegar is very strong, dilute with water to taste. Simmer about 8 to 10 min. until leaves are limp. Add sweetener to taste.Sugar is usual, but substitutes can be used as well for special diets. Just be sure it’s dissolved. Allow to cool in the pan. Blend until the leaves resemble coarse grains. Bottle and store in a cool, dark place. Keeps indefinitely. Use with lamb, vegetables and in sauces.

Watermelon Pickle
1 Watermelon- Green rind peeled and meat removed. White rind cut in 1 inch cubes.
1 cup cider vinegar per pound
1 cup water per pound
1 ½ cup sugar per pound
3 inches stick cinnamon per pound
4 cloves per pound
1 Tbs. sliced ginger root per pound
Cover melon cubes with salted water and soak for 2 hrs. Drain and rinse well. Boil in fresh water until half tender, about 10 min. Drain again and rinse in cool water. Weigh melon and measure the other ingredients into a pot accordingly and boil them for about ½ hr. until a syrup forms. Add drained melon rind and boil for another 10 min. or until rind is crisp-tender. Allow to cool and pack cubes with syrup, including spices, to cover, into glass jars with secure fitting lids. Store refrigerated.

Top of Form

ZUCCHINI

Zucchini Base; Yield 8 cups
5 lbs. zucchini –shredded*
1 onion -finely chopped
1 garlic clove- minced
2 Tbs. oil
Saute onion and garlic in oil until softened. Add zucchini and stir until soft. Cool drain most of the moisture by squeezing in a towel or pressing in a colander. Freeze in desired sized containers with firm lids.
* To shred, use a food processor or the large teeth of a hand grater, but avoid the seedy core.

USES: Add salt and pepper as desired to all the below
Chilled Zucchini Soup: 4 servings
1 chopped onion
1 minced garlic clove
2 Tbs. butter
2 tsp. curry powder
1 tsp. coriander
1/8 tsp. red pepper
3 ½ cups base
3 ½ cups chicken or vegetable broth
1cup plain yogurt
¼ cup chopped toasted walnuts
Saute the onion and garlic in the butter until soft. Add the base, seasonings and broth. Simmer 10 min. Add the yogurt and chill. Puree if desired and serve garnished with walnuts.

Hot Zucchini Soup: Serves 4
Follow the directions for the chilled soup omitting the coriander, reducing the curry powder to 1 tsp., changing the yogurt to light cream and optionally choosing beef broth. The addition of left-over meat is welcome as are cooked pasta, diced potatoes or rice.

Primavera Sauce: Serves 4
1lb. shaped pasta
Follow the directions for the soups, slicing the onion and substituting oil for the butter. Omit the seasonings and add 3 medium chopped tomatoes and 2 Tbs. chopped fresh basil with the base. Cook 2 min. and serve over cooked pasta garnished with ¼ cup grated Parmesan cheese and pass extra cheese.

Stuffed Eggplant: Serves 4
2 eggplants -split lengthwise, seeds removed and most of the meat scooped out and diced
Follow the directions for the sauce, mix it with the diced eggplant and use it to stuff the eggplant shells. Top with the cheese and bake on a sheet in a preheated 350 deg. oven until tender, about 30 min. Serve at once.

Jul 12

VANILLA – A FAVORITE SUMMER FLAVOR

There was an ice cream parlor in my hometown called ‘2 Cents Plain’. It was explained that ‘plain’ was soda jerk speech for ice cream with no toppings or add-ins and, later, when a variety of flavors were created, for a serving of vanilla. The idea of vanilla being ‘plain’ stuck and the word became a slang adjective for non-descript objects and people.

Basically, vanilla ice cream went from being a star, crowned with toppings, to a base for presenting ingredients and even a topping itself. It became the ‘mode’ in a la mode but despite the identity crisis, it remains the best selling flavor, especially in summer because it is such a marvelous host or companion, for all the luscious fruits, raw or cooked, in season then.

In reality, vanilla is an exotic spice with a complex taste, a marvelous, fragrant aroma and a distinct persona, second only to saffron in required labor intensity to produce. Its identity crisis stems from its adaptability. The spice enhances the flavor of other ingredients, rather than creating an interesting contrast of taste, which explains why the extract is used in so many recipes.

Pre-Columbian, vanilla was a favorite of the Aztecs which Cortez introduced to Europe. Like so many of the ‘New World’ plants, it is now grown in several places around the globe. I list them below with descriptions of the difference in flavor from each location.

Vanilla is actually the seed pod of a specific type of orchid. Originally pollenated by a species of bee, now extinct, this job must be delicately done by hand today. The pods, or beans as they are called because they resemble whole green beans, are weather sensitive. A bad season, or even a large storm in one locale, can drive the world price up from $20.00 to $500.00 per lb. quickly.

For many years, vanilla was generally, sold retail only as an extract, or more often found in the form of a less costly imitation of the extract, which was fine for some jobs. In fact, imitation vanilla is recommended for cookies and pastry. However, our current demands for ‘whole’ foods has brought dried vanilla beans to the supermarkets and, increasingly, recipes are calling for them, or the seeds they contain. (the little black specks in ice cream) Sold in plastic bags, the beans may seem expensive but for most jobs they are reusable and last for months. I’m including some uses and recipes to show you vanilla is anything but ‘plain’ and its products, especially whipped cream, ice cream and flavored sugar are great helpers to have on hand for serving all the wonderful fruits of summer.

First let’s look at the differences in vanilla crops globally:

JAVA: The least expensive, flavorable and smallest beans. If a ‘pure’ vanilla extract doesn’t state country of origin, it’s from java.
Madagascar: Also called ‘Bourbon’ vanilla. Beans have a robust aroma and a complex, sweet flavor that is almost like a wine. The best choice generally, but truly best for baking because it holds its flavor under heat.
Mexico: Fragrant with a sweetly floral aroma hinting of chocolate. Best choice for general use in both hot and cold dishes. Be sure extract from Mexico doesn’t contain Coumarin, which is banned by the FDA
Tahiti: The most fragrant and expensive was originally developed for the perfume industry. Best used in cold dishes. Its flavor doesn’t stand up to heat.

The beans are sold dried and resemble brown string beans. They should be kept, wrapped in plastic in an airtight jar in the refrigerator. They are wonderful for infusions for poaching liquids or custards and can be dried out, stored and reused as long as they have an aroma. Vanilla extract can be kept, tightly sealed, in a cool, dark place indefinitely. Choose their country of origin according to the intended use. Some recipes ask the seeds be scraped and used separately, but the keep the open pods for other uses.

RECIPES:

These are not the typical list of recipes using vanilla, cakes, puddings etc. Mostly they’re ways to use the beans to make ingredients for recipes.

One tip, a teaspoon of vanilla extract will enhance the flavor of any cake recipe, even chocolate.

Vanilla Sugar
Bury 2 vanilla beans in 1lb. sugar, granulated or confectioner’s. Leave for at least 1 week, stirring occasionally. Return beans to storage for future use. Use sugar as usual, for decorating or add to whipped cream for topping.

Vanilla Extract
Combine 750 milliliters cheap vodka, 6 split vanilla beans. ½-1cup vanilla extract in a large jar. Seal and place in a cool dark place for about 6 weeks. The beans can be removed and seeds scraped during this time for another use. Return the pods to the jar.
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Vanilla Vodka
Follow the above recipe, using better vodka and omitting the added extract. Allow to steep until desired flavor intensity is reached. Remove beans, dry, store and reuse.

Vanilla Topping:
Soak the beans in cream until flavor is achieved. For more intense flavor scrape the beans into the cream. Remove beans for another use, leave any seeds in. Whip, chill and serve.

Vanilla Brandy
Cut 1 bean into 1 inch pieces and drop in the bottle. Give it at least 3 weeks to infuse or to taste before serving. Leave vanilla in bottle.

Vanilla Mousse:

4 servings. Mousse is an old favorite of mine. It’s a great substitute for ice cream, slightly lighter without the egg yolks and easy to make at home. For a special treat add chopped fresh fruit.
1 cup heavy cream
¼ cup confectioner’s sugar
½ tsp. vanilla
¼ tsp. salt
1 egg white-beaten stiff*
Whip cream, add sugar and vanilla. Fold in egg mixed with salt. Pour into a refrigerator tray or mold, cover with plastic and freeze until firm.
* As a replacement for the raw egg—do not accept an egg substitute—there are several suggestions on the internet. One of the best is mixing powdered cashew nuts with milk to a paste. My grandmother used 2 tsp. Knox gelatin, dissolved in 2 Tbs. skim milk, or half and half, cooled and added as the egg would be.

Vanilla Sauce:

About 1 cup yield-Try this turn-about by putting the vanilla over the fruit.
1 ½ Tbs. butter
1 ½ Tbs. flour
2 Tbs. sugar
1/8 tsp. salt
1 cup boiling water
1 inch piece of vanilla bean or 1 tsp. extract
Melt the butter, and stir in the flour to make a paste or roux. Add water, sugar and salt. Stir over low heat until thickened. Add vanilla and allow to infuse. Chill.

Oct 7

SUMMER CARBOHYDRATE SIDES—III–PASTA

Fifty years ago, if one thought about side dishes at a picnic or cook-out, potato salad sprung to mind – along with the hope it wasn’t too hot and the mayo hadn’t turned! Today we have learned to use more choices; Read more

Oct 3

SUMMER CARB SIDES – PART IV – VEGETABLES

After all these discussions of carbohydrate sides to safely serve in hot weather, we’re finally talking about the one people think of first, not last, to serve with outdoor meals in the summer—potato salad. Read more

May 17

Dive Into Spring –Easy Vegetable Recipes

Spring vegetables are unique, even the vocabulary used to talk about them is different. The rest of the year we describe vegetables as “ripe, heavy for their weight, mature, and fully grown” but in springtime we use words like” fresh, young, tender, and sprouting.” In fact, in other seasons, when gathering them we say “harvest”, but in spring we say “pick” or pluck”. Read more

May 13

No Stress Mothers Day Recipes

Is the title of a book I published on Kindle last week. As a mother myself, I’m a veteran of years of vigilance concerning children and kitchens. Read more